When I was in the Netherlands, I met many Chinese students who did not know how to cook. If there was only one dish they could make, that was “Scrambled Egg with Tomato”.
If you ask a Chinese person what is the most common dish in a Chinese family, or what was your favorite home made dish when you were small. “Scrambled Egg with Tomato” probably will be named most. Because it is so easy to make, and nutrient-rich.
Scrambled Egg with Tomato
1 spring onion
1 clove garlic
1 tsp sugar
1 tsp salt
1 tsp tomato paste
- Crack the eggs in a bowl, add 1 tbsp of cold water, mix well. Cut a cross on the top of the tomatoes, put them in boiling water for about 20 seconds, when the skin starts cracking, take out and peel off the skin. Cut the tomatoes into squares. Chop up the spring onion and garlic.
- Heat up a wok with 2 tbsp of cooking oil over a strong fire. When the oil is hot, pour the egg in, quickly stir. Take out.
- Add 1 tbsp of cooking oil to the wok, heat up over strong fire. When the oil is very hot, put the spring onion and garlic in, stir until you get a nice smell. Put the tomato in, stir for about 2-3 minutes. When there is juice come out from the tomato, add sugar and tomato paste, mix well. Put the egg in, stir. Add salt, mix evenly and take out.
- Add water to the egg, this can make the egg soft and fluffy.
- You can also put the tomato on fire for 10 seconds to peel off the skin.
- Adding some tomato paste can make both taste and color better than only using tomatoes.
- Make sure to add salt right before you are ready to take out the dish from the wok so there won’t be too much juice.